Luxury events
Locations, Homes
and Venues
Superluxe is a concept catering company that’s all about bringing the best in the events world together curating a one of a kind event experience in beautiful spaces. At its heart superluxe is driven by hospitality and service. We work with our clients to make their events unique and effortless. Culinary Creative Jonny Schwass crafts menus that are all about bringing the best Canterbury has to offer to the plate. Superluxe is bridging that gap between restaurants and caterers-doing what the great restaurants of New Zealand do-just doing it for a thousand guests in a park or 6 guests on a cliff top.
Venues
Superluxe receives exclusive access to some of Canterbury’s most amazing and unique venues. From warehouses to destination winerys, rooftops to great halls Superluxe our event creative can create one of a kind experiences anywhere. Superluxe is super lucky to hold events at Pegasus Bay, The Tannery, The Christchurch Botanic Gardens and more.
Major Events
Superluxe knows how to party. They are the food and beverage partner for some of New Zealands biggest and best events. From the Lexus Urban Polo, South Island Wine and Food VIP, The Great Kiwi Beer Festival VIP areas, Electric Avenue VIP and artists food and beverage Superluxe works with Team Event and Lexus Urban polo to curate one of a kind event experience.
Special Onsite Events / Clients
- Electric Avenue VIP areas & Artist Catering
- Lexus Urban Polo
- The South Island Wine and Food Festival VIP areas
- The Great Kiwi Beer Festival VIP areas & Artist Catering
- PWC Opera in the Vines
Bringing
The
Best Together
At
Your Place
Superluxe is all about bringing the best together and we can do this at your place. From life’s biggest moments to a special evening at home our tailor made approach ensures you get to enjoy one of a kind experiences. If you would like to see some of New Zealand’s best chefs in your kitchen and top sommeliers in your garden…anything is possible.
Menu
Please custom design your own menu package from the selections below.
All plated dinners are served with Grizzly Organic Breads & local butter.
In summer we serve a botanics salad with mains and in winter seasonal vegetables.
Please custom design your own menu package from the selections below.
All plated dinners are served with Grizzly Organic Breads & local butter.
In summer we serve a botanics salad with mains and in winter seasonal vegetables.
Entrée
Farm
Steak tartare with traditional acurtiments and rye crackers
BBQ lamb with smashed olives, mint, whipped feta, baba ganoush and fattoush salsa
Slow cooked BBQ pork belly with cherry hoisin, red cabbage kimchi and pickled cucumbers
Bird
Soy and ginger chicken salad with wafu dressing, savoy, water chestnuts, mint and cucumber
Ras el hanout spiced chicken thigh with pearl cous cous, green olives, red onion, feta and fresh tahini
Duck parfait with botanical salad, chutney, brioche and dried pear chips
Fish
Line caught sashimi with pickled daikon, nashi pear, wasabi and black tapioca cracker
Fried calamari with cucumber salad, green nahm jihm, kaffir lime and puffed wild rice
Cured Akaroa salmon with citrus, spring peas, smoked creme fraise, fresh herbs and toasted rye
Garden
Broccoli, lemon, chilli, smoked ricotta, salsa verde, green olives flat bread
Smoked beetroot, charcoal cracker, cashew nut cheese and candied grapefruit
Confit king brown mushroom, shallot jam, portobello and kawa kawa crumb
Main
Bird
Wood fired BBQ Chicken with roasted carrots, hazelnuts, lemon, potato creme, salsa verde and botanic herbs
Roasted chicken breast with porcini risotto, toasted grains, herbs, chimmi churri oil and pecorino
Smoked duck with potato gnocchi, wild mushrooms, organic walnuts, chili, rocket, parmesan and roasted red onions
farm
Slow roast pulled lamb shoulder with potato rostis, smoked yogurt, mint, lemon, sumac and green pea chimichurri
Grilled Beef sirloin with cafe du paris butter, smoked garlic paris mash, confit baby onions and rocket
Roast pork belly with BBQ carrots, roasted hazelnuts, cider aioli and smoked apple gratin
Local beef fillet with smoked brisket & organic barley risotto, salsa verde, lemon and jus
fish
Akaroa salmon, salmon pearl and chive beurre blanc, poached prawn and lemon potato salad
Fish pie, mussels, smoked kahawai, salmon, leeks,lemon and parsley
Sustainable line caught fish with potato creme, zucchini salad, salsa verde, green olives and lemon cheeks
garden
Wild mushroom lasagna with truffle bechamel, black garlic and wild roquette
Green pea risotto with pine nuts, pine oil and sheep's cheese
Gnocchi with grilled cauliflower, hazelnuts, truffle oil and shaved parmesan
Dessert
Lemon tart, cherries, cream and smashed meringue
Rose garden pavlova with orange blossom curd and all the trimmings
Confit pear, white sponge, pink salt caramel, hazelnut and fromage fraise
Milk and honey creme caramel, walnut biscotti
Cheese
Cheese, curated and conditioned by the Canterbury Cheese Monger
Superluxe Banquet
a family style sharing meal that is served to the centre of the table and shared amongst guests.
Breads
Served with grizzly bread and local butter
Entree
Cured Akaroa salmon with citrus, spring peas, smoked creme fraise, fresh herbs and toasted rye
Smoked duck breast salad with pear, walnut, burnt carrot and confit onions
Salads
Savoy, chili, rocket and heirloom carrot slaw with aged white wine vinegar and evo
Mains
Roast free range organic chicken with black garlic butter and botanic herbs
BBQ free range pork belly with doris plum bbq sauce
Slow roast lamb shoulder with with chimichurri and aioli
Sides
Fried gourmet potatoes with roman mustard vinaigrette, chives and feta
Dessert
Lemon tart, cherries, cream and smashed meringue
Canapés
Fish
Smoked Akaroa salmon blini with G&T cucumber salsa, crème fraiche and salmon pearls
Waiheke island pearl oysters on ice with nashi and shallot vinaigrette and organic lemon
Birds
Wild thyme and rata cured duck, croissant, jamon aioli and roman mustard
Parfait cornetto with hennessy XO cognac, dehydrate cherries and pear gel
Farm
Superluxe Black origin wagyu burgers with truffle mayonnaise, pretzel and smoked cheddar
Wagyu Beef Wellington sausage rolls with bearnaise mayonnaise
Garden
Local grains arancini with hemp, linseed, wild rocket and salsa verde aioli
Smoked beetroot, charcoal cracker, cashew nut butter, candied grapefruit
Bowls
Fish
Hagley park oak smoked Akaroa salmon with green chili verde, cucumber, shallots and shiso (gf/df)
Wood roast prawns with jamon mayonnaise, chili, shallots, cherry tomatoes, avocado and brioche
Farm
30 day aged shorthorn tri tip with salsa verde, grana padano onion rings and wild rocket
Stonyhurst lamb shoulder presse with paris mash, white truffle jus and textured onions
Free range Birds
Buttermilk fried chicken with cauliflower, pickled soused and dried, truffle salts and chimi churri mayonnaise
Smoked duck with potato gnocchi, wild mushrooms, organic walnuts, chili, rocket, parmesan and roasted red onions
Gardens
Wild and farmed Mushroom risotto with pecorino, herbs, hazelnuts and fried barley
Sweet
Confit pear, white sponge, pink salt caramel, hazelnut and fromage fraise
Food Bar
Please add stations to any event
These stations will be staffed and all services will be assisted.
Seafood bar
Waihiki island pearl oysters on ice
Nashi and shallot vinaigrette, green nahm jihm and lemon
Cold smoked Akaroa Salmon
Blini, crème fraise, salmon caviar
Produce Station
Prosciutto and local salumi
Rosemary olives and confit artichokes
Rata figs and dried pear
Little river brie and barrys bay hard
Sourdough and rye
Prices
One hour cocktail event
$22.00
Please select four canapes
Two hour cocktail event
$33.00
Please select 6 canapes
Three hour cocktail event
$49.00
Please select 6 canapes and two bowls
Four hour cocktail event
$88.00
Please select 8 canapes, three bowls and one station
Lunch and Dinner
Two course with one course alternating
$74.00
Three course with one course alternating
$88.00
Superluxe Banquet
Two course
$70.00
Three course
$80.00